Gelato & Sorbet Recipe

Prepare the Custard Base

In a medium saucepan, combine the whole milk, heavy cream, and half of the sugar. Heat over medium heat until steaming but not boiling.

In a separate bowl, whisk the egg yolks with the remaining sugar until pale and thickened.

Slowly pour about 1/2 cup of the hot milk mixture into the egg yolks, whisking constantly to temper the eggs.

Gradually mix the tempered yolks back into the saucepan with the rest of the milk mixture, stirring constantly.

Continue to cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (around 170–175°F). Do not boil.

Remove from heat and stir in the vanilla extract and salt.

Strain the mixture through a fine mesh sieve into a bowl to remove any cooked egg bits. Cool to room temperature, then refrigerate for at least 4 hours or overnight.

Once chilled, churn in an ice cream maker according to manufacturer instructions. Transfer to a container and freeze for at least 2 hours before serving.

Prepare the Simple Syrup

In a saucepan, combine water and granulated sugar. Bring to a boil, stirring occasionally, until sugar is fully dissolved. Remove from heat and let cool completely.

Blend the Fruit

In a blender, combine fresh fruit and lemon juice. Blend until smooth. If using seedy fruits like raspberries, strain the purée through a fine mesh sieve to remove seeds.

Mix the fruit purée with the cooled simple syrup until fully combined. Taste and adjust sweetness if necessary.

Chill the mixture in the refrigerator for 1–2 hours.

Churn in an ice cream maker according to manufacturer instructions. Transfer to a container and freeze for at least 2 hours before serving.